Talking donuts: From dollars and cents to the unexpected

It’s National Donut Day. While the doughnut vs. donut debate rages on, the fact is North America is obsessed with the doughy delicacies – regardless of spelling.

Not too long ago, some claimed the golden days of the donut had passed and that the bagel was poised to become top dog. But donuts are very much alive and well. They represent a whopping $3.6 billion industry in the U.S. – $12 billion worldwide. Dunkin Donuts has about 60 percent of the donut market share in the U.S. and plans to nearly double its store count over the next few decades. In large part due to donut giant Tim Horton’s, Canada is still home to more donut shops per capita than any other country in the world.

But it’s not just about sinking your teeth into a simple glazed donut and fresh cup of coffee at the local donut shop any more. The business model has expanded beyond the four walls of the physical location. In fact, between one-half and one-quarter of Krispy Kreme’s annual revenue is generated by sales to grocery and convenience stores, according to Bloomberg Businessweek. And, from the shocking new flavors popping up – like black licorice, root beer and rosemary olive oil – to the unexpected ways restaurants and people are working these delights into recipes, donuts are becoming culinary art.

Have a look for yourself. This is a sampling of the most surprising, interesting and, in some cases, mind-blowing donut creations we’ve come across:

8. Dead Elvis: Donut stuffed with bananas, bacon, peanut butter and jelly, served up at Psycho Donuts in Campbell, Calif.

Kudos to the folks who came up with the creations on this list. There’s something to be said for creativity and innovation. What trend do you see coming next in the donut industry? Share your thoughts in the comments below or tweet your responses using the hashtag #mcgblog.